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Salella olives are peculiar because of their manufacturing process. As a matter of fact, the salella quality olives (native of the Salerno area) are cropped before they are ripe and only the pulpy and juicy fruits are collected at the end of September. The olives are then “ammaccate” by hand one by one thanks to a flat stone taken from the sea gravel. The manufacturing continues with the “snocciolatura”,after that they are pickled (water, salt, laurel and fennel) during the day to avoid dehydration. They become nearly sweet after four and five days, but they do not lose their bitter taste, and then they are canned and the water in excess is removed. EVO oil (possibly cultivar salella), garlic, thyme are added to the can. The Alto Cilento landscape has been characterised by the presence of olive trees since ancient times, a variety (salella) with unknown origins has been spread here, which is known by the locals by the names of lioi, licinella, monticedda or salentina. It matures earlier than other olive varieties and it has an erect posture with a thick foliage composed of elongated, dark-green leaves, characteristics which remind of ornamental olive trees. The obtained oil is extremely balanced with slightly bitter and spicy sensations, with grassy and almond sensors.

This post is also available in: Italiano (Italian)